Dappertutto Menu
We can't accommodate requests outside this menu. Please let us know about your allergies a couple of days before. Sorry no children menu
Voorgerechten / Primi Piatti / Starters €18
GNOCCHI DI PATATE E OUDE KAAS AL RAGU DI CODA ALLA VACCINARA
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
LINGUA DI VITELLO, INSALATA RUSSA, SALSA VERDE, MAIONESE E SALSA DI RAFANO
Ox tongue slowly cooked in a very rich broth, served in slices with a vegetable russian salad with mayonnaise, “salsa verde” (a spicy green parsley sauce) and horseradish sauce.
MILLEFOGLIE DI RAPE ROSSE, FUNGHI E SCAMORZA CON CREMA DI ZUCCA E RAFANO
Millefeuille of beetroot, shitake and a little scamorza cheese with a cream of Grana Padano, pumpkin and horseradish
LASAGNETTA CAVOLO NERO E CREMA AL LIMONE
Neapolitan lasagna, with whipped ricotta instead of béchamel, filled with “cavolo nero” ( black cabbage ) and pine nut pesto, lemon zest and red onion cream
POLPETTE DI SPADA ALLA SICILIANA
Spicy swordfish meatballs in Sicilian style with pine nuts, raisins and mint in sweet and sour tomato sauce
Hoofdgerechten / Secondi / Mains €27,50
MELANZANA ALLA PARMIGIANA
Our famous Melanzane alla Parmigiana! Sliced aubergine, fried in peanut oil, layered with homemade tomato sauce, basil, mozzarella and parmesan, baked in the oven
SEDANO DI VERONA RISOTTATO AL BARBERA E RADICCHIO CON PERE, TALEGGIO E NOCCIOLE
Celeriac in cubes cooked as if a risotto with Barbera red wine and radicchio from Treviso with pears in red wine, hazelnuts and Taleggio cheese
ARROSTO DI FRACOSTA DI MANZO AI FUNGHI
A real Sunday Roast, a delicious whole piece of ribeye slowly cooked in white wine with mushrooms and juniper berries. Served in slices with its rich sauce and with a polenta crouton and half a stewed plum.
CONIGLIO ALLA CACCIATORA
Rabbit in the hunter’s style, roasted in a little vinegar, with white wine, tomato, garlic and herbs
FILETTO DI PESCE SPADA IN POTACCHIO
A swordfish fillet dusted in flou rand cooked in the pan with white wine, cherry tomatoes and “potacchio” which is a mix of rosemary, garlic, olives and lemon zest, all finely chopped and typical of the Marche
Dessert €8,50
Grand Dessert €28
MONT BLANC
MONT BLANC
Traditional Piedmontese dessert, Mont Blanc is made with a puree of chestnuts, cream and French meringue in the form of the famous mountain
SEMIFREDDO AL CAFFE’ E SAMBUCA
Semifreddo of coffee and Sambuca
TORTA DI RICOTTA E MIRTILLI
A baked cheesecake, Tuscan style, with ricotta cheese, blueberries and dark chocolate
ZUPPA INGLESE MANDARINO E GRAND MARNIER
Dessert that originated in Ferrara in the 15th century, when a court chef reworked the English trifle (spoon dessert) for the Dukes of Este. This variant of mine is made with gluten-free Almond Sponge Cake soaked in mandarin and Grand Marnier syrup, crème patissiere and dark chocolate
SEMIFREDDO DI LIMONCELLO E FRUTTI DI BOSCO
Semifreddo of limoncello and forest fruit